HyperSmash

Gonzo Gourmands, Frugal Foodies & Crazy Culinarians

Dishing Out What Food Lovers Really Crave

News and discussion on all subjects concerning food: the food industry, chefs, celebrity chefs, culinary luminaries, heritage breeds, natural/organic/sustainable foods, craft beers brewers/soda makers, artisnal purveyors, cookware/tableware/kitchenware, cooking gadgets/equipment, food porn, and more!

Gonzo Gourmands, Frugal Foodies & Crazy Culinarians - Dishing Out What Food Lovers Really Crave

One Minute Coffee Cake in a Mug

One Minute Coffee Cake in a Mug

ChocolateCoveredKatie.com created this low calorie version of One Minute Coffee Mug Cake, which has 1/4 the calories of 720 calorie version elsewhere on Pinterest.

Coffee Cake for One!

For the batter:

  • 3 tbsp spelt flour (or white. For Gluten Free: a commenter had success with 1 tbsp rice flour and 2 tbsp almond flour.)
  • 1/4 tsp baking powder
  • 1/16 tsp salt
  • 1 stevia packet (or 1/32 tsp pure) or 1 tbsp sugar
  • 1 tablespoon plus 2 tsp water
  • 2 tsp oil or melted margarine or applesauce (I prefer the oil/margarine, but that’s simply because I’m not a fan of fat-free baked goods.)
  • 1/4 tsp pure vanilla extract

For the streusel: (If you like a lot of streusel, feel free to double all ingredients below.)

  • 1/8 tsp cinnamon
  • 1 and 1/4 tsp sucanat or brown sugar
  • 1/4 to 1/2 tsp oil or melted margarine (once again, use applesauce if a fat-free version is desired)
  • tiny, tiny pinch salt
  • 2 pecan halves (or walnut halves)

(If using an oven, preheat to 330 F.) Combine batter dry ingredients and mix well. Add wet and mix until just mixed. In a tiny bowl, combine all streusel ingredients. Fill a greased muffin tin 1/2 way with the batter (or a ramekin or mug, if using the microwave). Sprinkle on two-thirds of the streusel, then spoon the remaining batter on top. Finally, sprinkle on the rest of the streusel. Cook 12-13 minutes in the oven, or around 1 minute in the microwave. (Microwave times may vary.)

Non-Rice Vermicelli in Chili Oil, Soy Sauce & Vinegar

Born in Shanghai and raised in New Mexico, Chichi Wang currently resides in Manhattan, where she divides her time between writing, cooking, and tracking down the best noodles in the city. Visit her blog, Mostly Tripe.

Ingredients

  • 6 ounces mung bean or sweet potato vermicelli
  • 3 to 4 tablespoons chili oil
  • 1 tablespoon light soy sauce
  • 1 to 2 teaspoons Chinkiang vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 to 2 tablesoons tahini, optional
  • 3 tablespoons roasted peanuts, roughly chopped
  • 2 scallions, thinly sliced
  • 3 tablespoons chopped fresh cilantro

Procedures

  1. Bring a pot of water to boil. If you are using mung bean vermicelli: add vermicelli to the boiling water and remove pot from heat. Soak until they are softened but not mushy, 3 to 5 minutes. Drain vermicelli and rinse under cold running water. Set aside. If you are using sweet potato vermicelli: cook the vermicelli in the boiling water according to the instructions on the package, about 7 to 15 minutes depending on the width of the noodle. Drain vermicelli and rinse under cold running water. Set aside.
  2. Meanwhile, combine chili oil, soy sauce, chinkiang vinegar, sugar, salt, and tahini in a large bowl and whisk until homogenous. Add noodles and toss to coat. Top with chopped peanuts, scallions, and cilantro. If served cold, mung bean noodles may be made an hour or so in advance and refrigerated. Served either hot or cold, sweet potato noodles may be served made a day in advance and refrigerated until you are ready to eat.

To serve hot: Reheat noodles in a saucepan over medium heat after dressing them, adding liquid as necessary to prevent the sauce from drying out or scorching.